You’ll love this carrot cake recipe with 3 ingredient carrot cream cheese frosting that is so light and full of fall flavors. It’s easy to make and is Gluten Free. You can easily whip up this cake in minutes, no mixer needed.
I really love carrots and I love carrot cake, carrot muffins, carrot bread. This cake is so easy to make and you always have carrots on hand. Whenever you are craving for something sweeter you can quickly whip up the dough (literally in minutes).
The cake is made with plenty of fresh finely grated carrots that add light flavor, a nice moisture and give it such a pretty natural color. It has perfectly balanced level of sweetness and the spices add a boost of flavor to the end result.
Finished with simple yet juicy and sweet carrot cream cheese frosting. Do not skip this, it’s the cherry on top of the cake!
Ingredients For Gluten Free Carrot Cake
Carrots - essential ingredients that give moisture and the taste to the cake
Rice flour, Corn flour - both combined create a nice and smooth texture
Baking powder - works as a leavener
Cinnamon, nutmeg - perfect combination with carrots, totally fine if you don’t have both of them you can make a delicious cake just with cinnamon or nutmeg.
Eggs - give structure and color
Olive oil - for moisture
Walnuts - also perfect with carrots but feel free to use pecans or any of your favorite nuts that you have on hand.
You'll need the following ingredients for this cake:
- carrots
- rice flour, gluten free
- corn flour, gluten free
- sugar
- eggs
- olive oil
- walnuts
- nutmeg
- cinnamon powder
- salt
- baking powder
- ground black pepper
For Cream Cheese Frosting - 3 igredients
- fresh carrot juice
- cream cheese ( I used Philadelphia)
- sugar powder
- Healthy Carrot Breakfast Cookies
- Hazelnut Cherry Granola Bars (Gluten Free)
- Strawberry Pistachio Galettes From Cottage Cheese Dough
How To make Carrot cake
STEP 1
In a large bowl add eggs and sugar, salt pepper, and then whisk everything to combine.
STEP 2
Next, add olive oil, grated carrots and mix well.
STEP 3
In a separate bowl combine corn flour (not to be mistaken with cornstarch!) and rice flour and then add baking powder, nutmeg, and cinnamon. Stir-whisk to combine and slowly (a ¼-½ cup at a time) strain the mixture into the wet ingredients bowl.
Finally, add nuts and mix to combine.
STEP 4
Prepare the baking dish with parchment paper (simply place two pieces of paper across each other, it will be easier to remove the cake out of the baking dish). When done, pour in the dough.
Transfer to preheated to 350 F (180 C) and bake for 25-30 minutes. Once your cake nears the end of the bake time, test if your cake is ready. You can use a skewer or toothpick to see if the cake is baked through. If it comes out clean, your carrot cake is ready.
STEP 5 - Frosting
While your cake is baking, prepare the frosting by simply combining all the ingredients. You can do it with a fork, no need to use a mixer for this.
STEP 6
After removing the cake from the oven, let it cool, and only after that apply the frosting using a spatula.
Cut into squares and enjoy.
NOTES
Depending on the carrots your cake can slightly come out different. The juicier carrots the more moist and sweet your cake will taste.
Sometimes I make a double amount of the frosting to balance out the flavors and texture. You can make extra frosting just in case and keep it in the fridge for up to 1-2 weeks. It also freezes very well.
I hope you'll love this carrot cake recipe. Happy baking!
Julia
Carrot cake Gluten Free
INGREDIENTS
Carrot Cake
- 3 cup carrots grated
- 1 cup rice flour gluten-free
- ½ cup cornflour gluten-free
- 5 oz sugar
- 3 eggs medium
- ⅓ cup olive oil
- 1 cup walnuts chopped
- Pinch of nutmeg
- 2 teaspoon cinnamon powder
- Pinch of salt
- 1 ½ teaspoon baking powder gluten-free
- Pinch black ground pepper
Cream Cheese Frosting
- 2-3 tablespoon fresh carrot juice
- 200 g cream cheese I used Philadelphia
- 4 tablespoon sugar powder
- Garnish almond flakes and walnuts
INSTRUCTIONS
- In a large bowl add eggs and sugar, salt pepper, and then whisk everything to combine.
- Next, add olive oil, grated carrots, and mix well.
- In a separate bowl combine corn flour (not to be mistaken with cornstarch!) and rice flour and then add baking powder, nutmeg, and cinnamon. Stir-whisk to combine and slowly (a ¼-½ cup at a time) strain the mixture into the wet ingredients bowl.
- Finally, add nuts and mix to combine.
- Prepare the baking dish with parchment paper (simply place two pieces of paper across each other, it will be easier to remove the cake out of the baking dish). When done, pour in the dough.
- Transfer to preheated to 350 F (180 C) and bake for 25-30 minutes. Once your cake nears the end of the bake time, test if your cake is ready. You can use a skewer or toothpick to see if the cake is baked through. If it comes out clean, your carrot cake is ready.
- While your cake is baking, prepare the frosting by simply combining all the ingredients. You can do it with a fork, no need to use a mixer for this.
- After removing the cake from the oven, let it cool and only after apply the frosting using a spatula.
- Cut into squares and enjoy.
NOTES
PRIVATE NOTES
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Rose
What size baking dish did you use?
Julia | The Yummy Bowl
Hi Rose, I used 9x7 inch baking dish, but I believe 11 x 7 would also work. This cake came out quite thick and if using a larger dish or even medium-sized baking sheet would work too but it will be thinner in the end.